Top Review by Jim C.
Delicious, and I actually like the free-form approach to ingredient amounts; you can hardly go wrong! I was tempted to add garlic, but I didn't and it doesn't need it. I did add salt and pepper, though, and I like to cut the monkfish into medallions before cooking it; it's more good-looking and user-friendly on the plate.
- 2 lbs null or 2 lbs shrimp or 2 lbs clams or 2 lbs mussels or 2 lbs lobsters
- green pepper
- 1 (14 1/2 ounce) can stewed tomatoes (Italian Style)
- grated cheese